My kids love almost anything served in a bun. And Jerry says food that's wrapped in "fancy paper" always tastes delicious, no matter what it is. I send him to NY Mets games with this healthy, high-protein take on a regular sub.

Directions

In a large bowl, mix the breadcrumbs, 1/2 cup of the chicken broth, the puree, egg white, garlic, salt and the pepper. Gently mix in the meat. Form meatballs, 2 inches in diameter, and place them on a sheet of waxed paper.

Heat the oil in a large stockpot over medium-high heat. Add the onions. Cook until they begin to soften, 4 to 6 minutes. Add the meatballs and continue to cook 8 to 10 minutes, turning the meatballs occasionally. Clear a small space in the pan and add the tomato paste. Cook 1 additional minute more, until the paste browns slightly. Then mix in the diced tomatoes and remaining broth.

Bring to a slow boil, then immediately reduce to a summer. Cover and cook 35 to 40 minutes, occasionally stirring gently until the meatballs are cooked through. Transfer 3 meatballs to each hot dog rolls. Top each with 2 tablespoons of the sauce and sprinkle with cheese.